Dee’S Lemon Bars

• FOR THE CRUST:
• 1 cup Butter Or Margarine, Softened
• 1/2 cups Confectioners Sugar
• 2 cups All-purpose Flour
• FOR THE FILLING:
• 4 whole Large Eggs
• 1-1/3 cup Granulated Sugar
• 2 Large Lemons, Zested
• 1/3 cups Freshly Squeezed Lemon Juice
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• Confectioners' Sugar For Sifting Over Top Of Squares

1. Preheat oven to 350u0b0F. Line a 13x9x2-inch baking pan with foil, letting excess foil extend over sides of pan. Give it a very light spray with nonstick cooking spray. Set the pan aside.
2. For the crust, cream butter and confectioners' sugar until well blended. Stir flour in with a wooden spoon until well blended. Pat the crust mixture evenly in the prepared pan. Bake at 350u0b0F for 20 minutes.
3. While crust is baking, in a large bowl, combine eggs, granulated sugar, lemon zest and lemon juice. Mix well. Whisk in flour and baking powder until well combined and filling is smooth.
4. Pour filling over the hot crust. Return the pan to the oven and bake at 350u0b0F for 25 minutes more.
5. Let the squares cool completely in the pan on a wire rack. If desired, cover and refrigerate until cold.
6. Using the foil "handles," lift squares from the pan to a cutting board. Peel the foil away from the sides of the squares. Sprinkle a light coating of confectioners' sugar over the top of the bars, then cut into squares. I like to run the knife under very hot water and dry the blade before each cut. That makes nice clean edges on the bars.
7. Recipe adapted from Dee Halligan.

butter, confectioners sugar, allpurpose, filling, eggs, sugar, lemons, freshly squeezed lemon juice, allpurpose, baking powder, confectioners

Taken from tastykitchen.com/recipes/desserts/deee28099s-lemon-bars/ (may not work)